Chicken and chorizo hotpot

This recipe comes from taste.com.au and I thought it seemed good so I decided to try it. Unfortunately I think I made a bit of a mistake when using tomato passata instead of chopped tomatoes and I feel the consistency of the sauce would've been slightly different. It still tasted really good though and it was quite simple to make. Well worth a try.

Ingredients
serves 4
1 tbsp olive oil
1 chorizo sausage, thinly sliced
750 g chicken thigh fillets, cut into 3cm pieces
1 brown onion, halved, thinly sliced
1 red capsicum, thinly sliced
2 garlic cloves, crushed
2 tsp smoked paprika
1 x 400 g can chopped tomatoes
125 ml water
60 g green olives
Fresh continental parsley
Mixed salad leaves, to serve

Heat 1 teaspoon of the oil in a frying pan over medium-high heat. Add the chorizo and cook, turning occasionally, for 2 minutes or until crisp. Transfer to a plate lined with paper towel.

Heat the remaining oil in the pan. Add half the chicken and cook for 2 minutes or until browned. Transfer to the plate. Repeat with the remaining chicken.

Add the onion and capsicum to the pan and cook, stirring, for 3 minutes or until soft. Add the garlic and paprika and cook, stirring, for 1 minute or until aromatic. Add the chorizo, chicken, tomato, water and olives. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes or until chicken is cooked through. Stir in half the parsley. Taste and season with salt and pepper. Serve with a mixed salad.